Can we all just agree that the best part about the holidays is the food? Nothing brings the family together like decorating cookies, sipping on eggnog, and chowing down at the table. Plus with flavors like pumpkin and gingerbread paired with spices like nutmeg and cinnamon, the possibilities are endless.
Last year these thumbprint cookies became a favorite of mine. Growing up, I remember my parents drinking a hot pot of tea on cold afternoons, while we all snacked on English shortbread cookies. These cookies are a happy reminder of those chilly afternoons (especially since as I write this, it is 80 degrees outside).
I also love how incredibly easy these cookies are to make. When I made them this past weekend, I set out the butter to soften, went out to do some Christmas shopping, and returned ready to bake.
Get ready to get your jam on when baking these cookies (sorry - I couldn't resist)
- Have you gotten a chance to bake Christmas cookies this year?
- What food are you most looking forward to eating at your Christmas dinner?
- jam of your choosing (I went seedless raspberry, but any flavor will do!)
- 1 cup salted butter, softened
- 1/2 cup powdered sugar
- 2 cups all purpose flour
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 tsp cinnamon
- Preheat your oven to 325 degrees and grease your baking sheet.
- In your mixer with the paddle attachment, mix the butter and sugar until fluffy (about 2 minutes).
- Add in the salt, vanilla and cinnamon, mixing until combined.
- Pour in the flour and mix on low, only until the flour is fully incorporated into the batter.
- Roll out 1 inch balls of dough and place on your baking sheet, using your thumb (or the back of a tsp) to create a crater within each dough ball.
- Fill each cookie with a spoonful of the jam.
- Bake for 20 minutes or until the cookies are golden brown. Let sit on your baking sheet for a couple minutes before placing on a cooling rack.